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Bang Bang Chicken with Fried Rice

Bang Bang Chicken Fried Rice

Crispy chicken coated in creamy spicy Bang Bang sauce served over flavorful fried rice with eggs and veggies. A perfect quick and satisfying family dinner or meal prep dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course dinner, Main Course
Cuisine asian
Servings 4 people
Calories 650 kcal

Equipment

  • 1 large skillet or wok
  • 1 air fryer optional, for cooking chicken
  • 1 mixing bowl

Ingredients
  

  • 1½ lb boneless skinless chicken breasts cut into bite-size cubes
  • 1 tablespoon neutral oil vegetable or canola
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • 1 cup Bang Bang sauce creamy sweet-spicy sauce
  • 2 tablespoons sesame oil divided
  • 4 large eggs beaten
  • ½ teaspoon salt for eggs
  • 2 carrots diced
  • 1 large white onion diced
  • ¼ cup sliced green onions plus extra for garnish
  • 4 cups cooked long-grain white rice preferably chilled or day-old
  • ¼ cup unsalted butter melted
  • 1 teaspoon lemon juice
  • 2 tablespoons soy sauce
  • ⅓ cup frozen peas

Instructions
 

  • Toss chicken cubes in a bowl with oil, paprika, garlic powder, salt, and pepper until evenly coated.
  • Cook the chicken until golden and fully cooked using an air fryer at 400°F for 11–12 minutes, flipping halfway, or skillet over medium-high heat.
  • Toss the cooked chicken with half of the Bang Bang sauce. Set aside and keep warm.
  • Heat 1 tablespoon sesame oil in a large skillet or wok over high heat. Pour in beaten eggs seasoned with salt and gently scramble until soft curds form. Remove eggs and set aside.
  • Add remaining sesame oil to skillet. Sauté carrots, diced onion, and sliced green onions for about 5 minutes until softened and translucent.
  • Add minced garlic and cook for one more minute.
  • Add chilled rice to the skillet with vegetables. Break up clumps and stir-fry for 2–3 minutes until heated through and slightly toasted.
  • Return scrambled eggs to skillet. Add melted butter, lemon juice, soy sauce, and frozen peas. Stir well to combine and heat through.
  • Divide fried rice onto serving plates or bowls. Top with Bang Bang chicken and drizzle remaining sauce over the top. Garnish with extra green onions and serve hot.

Notes

  • Use day-old rice for better texture in fried rice.
  • Adjust Bang Bang sauce heat to taste by adding more chili or sweet chili.
  • Swap chicken breasts for thighs for juicier meat.
  • Add bell peppers or broccoli for extra veggies.